In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

By Scott Adams

Published on 07/26/1996

This recipe comes to us from Karen Hutton.
Although
it asks for a crust I just pour the pumpki

This recipe comes to us from Karen Hutton.

Although
it asks for a crust I just pour the pumpkin-mixture into a glass
pie dish and cool. It slices out just like a regular piece of pie.

Soften
gelatin in cold water. Combine together in heavy saucepan the egg
yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low
heat, stirring continually until thick and smooth. Remove from heat.
Stir in gelatin until dissolved. Chill until mixture thickens to
consistency of unbeaten egg white. Place the egg whites in small
bowl until very foamy.

Add
granulated sugar, l tablespoonful at a time, continuing to beat
until stiff peaks form. Transfer to large mixer bowl. Mixing on
low add pumpkin mixture slowly, mixing for l minute or until well
blended, moving bowl control back and forth frequently during mixing.
Stop mixer; scrape sides of bowl and beater. Pour mixture into baked
pie shell. If desired, garnish with pecan halves. Chill for 2 hours
or longer before serving.